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This Baked Ziti With Bechamel Sauce is a cozy, cheesy pasta bake that hugs you from the inside out—perfect for weeknight dinners or family gatherings. With a silky cheese sauce made from scratch and layers of tender ziti, this comfort food classic never fails to get rave reviews.
Why You’ll Love This Recipe
- Effortless pasta bake: assemble in under 15 minutes
- Creamy bechamel sauce: zero lumps, all silkiness
- Crowd-pleaser for potlucks and holiday tables
- Make-ahead friendly: refrigerate overnight, bake later
- Freezer-ready portions: stash extras for busy nights
- Customizable: swap cheeses or sneak in veggies
- Kid-approved melty cheese pull in every bite
- Balanced comfort: protein, carbs, and veggies in one dish
Ingredients
- 1 pound ziti pasta (Barilla or store brand)
- 4 tablespoons unsalted butter (preferably Kerrygold)
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed (for lump-free bechamel)
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided (Kraft or fresh dairy)
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- 1 teaspoon kosher salt, plus extra to taste
- ½ teaspoon black pepper
- 2 cups marinara sauce (homemade or your favorite jarred brand)
- 1 pound lean ground beef or Italian sausage (optional)
- 1 small onion, finely chopped (Vidalia for sweetness)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Fresh basil leaves or parsley, for garnish
- Red pepper flakes (optional, for a little zip)
Directions
- Preheat and prep.
Preheat oven to 375°F. Butter a 9×13-inch baking dish or spray with nonstick oil. Here’s the thing—getting that oven hot from the start guarantees the cheese browns beautifully. - Cook the pasta.
In a large pot of boiling salted water, cook ziti until just shy of al dente (about 1 minute less than package instructions). Drain and drizzle a touch of olive oil to keep noodles from sticking—trust me, it makes layering easier. - Brown the meat (if using).
In a skillet over medium-high heat, warm 2 tablespoons olive oil, then add onion and garlic. Sauté until soft (about 3 minutes), then add ground beef or sausage. Season with a pinch of salt and pepper, breaking up meat until no longer pink. Drain fat if needed. - Whip up the bechamel sauce.
Melt butter in a heavy-bottomed saucepan over medium heat. Stir in flour and whisk for 1 minute to cook off raw flavor—this is your roux. Slowly stream warmed milk, whisking constantly until silky and smooth. Cook until the sauce thickens enough to coat a spoon, about 5–7 minutes. Stir in ½ cup Parmesan, nutmeg, and a pinch of salt and pepper. - Assemble the layers.
Spread 1 cup marinara in the bottom of your baking dish. Toss cooked ziti with the browned meat and remaining sauce, then pour half into the dish. Ladle half the bechamel over pasta, sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers—marinara, ziti mix, bechamel, mozzarella, and Parmesan. You know what? Layering is half the fun. - Finish and bake.
Cover dish tightly with foil (sprayed side down to prevent cheese sticking). Bake 20 minutes, then remove foil and bake an additional 10–15 minutes until top is golden and bubbly. Use a toothpick to check for doneness—if cheese is glistening and edges brown, you’re good to go. - Rest before serving.
Let it sit 10 minutes out of the oven so layers set up. This pause helps you slice neat squares rather than a gooey mess—patience pays off. - Garnish and serve.
Sprinkle fresh basil or parsley and a few red pepper flakes for color and zing. Serve with garlic bread or a simple green salad, and watch everyone dive in.
Servings & Timing
Yield: Serves 6–8 hungry folks
Prep Time: 15 minutes (plus optional meat browning time)
Bake Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Variations
- Veggie-packed: swap meat for roasted eggplant and zucchini for a vegetarian twist.
- Spicy sausage: use hot Italian sausage and a pinch of cayenne for a bit of fire.
- Four-cheese extravaganza: stir in fontina or provolone into the bechamel for extra depth.
- Gluten-free: use a 1:1 gluten-free flour mix and GF pasta.
- Turkey or chicken: lean poultry adds protein and cuts calories.
- Pesto swirl: dollop basil pesto between layers for a herbal kick.
Storage & Reheating
Refrigerator: Store leftovers tightly covered for up to 4 days—research shows most casseroles last 3–5 days when chilled promptly.
Freezer: Portion into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge.
Reheat: Cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual servings until heated through, stirring halfway.
FAQs
Q: Can I skip the bechamel and use ricotta instead?
A: Yes—you’ll lose that silky white sauce texture but swapping 1½ cups ricotta plus ½ cup milk works in a pinch.
Q: Why did my bechamel get lumpy?
A: Lumps usually mean the milk was added too quickly—warm the milk first and whisk continuously for a velvety sauce.
Q: Is this dish freezer-friendly?
A: Absolutely—just flash-freeze covered portions, then transfer to labeled bags; defrost overnight before baking.
Q: Can I use penne or another pasta shape?
A: You can—any tube pasta works, though ziti’s size holds sauce beautifully.
Q: How can I make this lower in calories?
A: Swap half-and-half for milk or use part‐skim cheeses, and skip the meat for a lighter bake.
Q: What’s the best way to layer for even baking?
A: Distribute sauce and cheese evenly—think of it like stacking building blocks: balance is key.
Q: Can I prepare this entirely ahead of time?
A: Yes! Assemble in the dish, cover, and refrigerate up to 24 hours before baking—just add a few extra minutes in the oven.
Q: My top cheese browned too fast—help!
A: Tent foil lightly over the top halfway through baking to prevent over-browning.
Conclusion
Rich, creamy, and layered with flavor, this Baked Ziti With Bechamel Sauce is the kind of comfort food that brings everyone to the table. Whether you’re feeding a crowd or planning dinners for the week, its make-ahead ease and freezer-friendly portions have you covered. Give it a try, leave a comment on how it turned out, and don’t forget to explore my other pasta bake recipes for more cheesy inspiration!
Baked Ziti With Bechamel Sauce
Ingredients
- 1 pound ziti pasta Barilla or store brand
- 4 tablespoons unsalted butter preferably Kerrygold
- 3 cups whole milk warmed (for lump-free bechamel)
- 1 cup grated Parmesan cheese divided
- 2 cups shredded mozzarella cheese divided (Kraft or fresh dairy)
- ¼ teaspoon ground nutmeg freshly grated if possible
- 1 teaspoon kosher salt plus extra to taste
- 2 cups marinara sauce homemade or your favorite jarred brand
- 1 pound lean ground beef or Italian sausage (optional)
- 1 small onion finely chopped (Vidalia for sweetness)
- 2 garlic cloves minced
- Fresh basil leaves or parsley for garnish
- Red pepper flakes (optional, for a little zip)
Instructions
- Preheat oven to 375°F. Butter a 9×13-inch baking dish or spray with nonstick oil.
- In a large pot of boiling salted water, cook ziti until just shy of al dente (about 1 minute less than package instructions). Drain and drizzle a touch of olive oil to keep noodles from sticking.
- In a skillet over medium-high heat, warm 2 tablespoons olive oil, then add onion and garlic. Sauté until soft (about 3 minutes), then add ground beef or sausage. Season with a pinch of salt and pepper, breaking up meat until no longer pink. Drain fat if needed.
- Melt butter in a heavy-bottomed saucepan over medium heat. Stir in flour and whisk for 1 minute to cook off raw flavor—this is your roux. Slowly stream warmed milk, whisking constantly until silky and smooth. Cook until the sauce thickens enough to coat a spoon, about 5–7 minutes. Stir in ½ cup Parmesan, nutmeg, and a pinch of salt and pepper.
- Spread 1 cup marinara in the bottom of your baking dish. Toss cooked ziti with the browned meat and remaining sauce, then pour half into the dish. Ladle half the bechamel over pasta, sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers—marinara, ziti mix, bechamel, mozzarella, and Parmesan.
- Cover dish tightly with foil (sprayed side down to prevent cheese sticking). Bake 20 minutes, then remove foil and bake an additional 10–15 minutes until top is golden and bubbly. Use a toothpick to check for doneness—if cheese is glistening and edges brown, you’re good to go.
- Let it sit 10 minutes out of the oven so layers set up. This pause helps you slice neat squares rather than a gooey mess—patience pays off.
- Sprinkle fresh basil or parsley and a few red pepper flakes for color and zing. Serve with garlic bread or a simple green salad, and watch everyone dive in.
